Sweet and Sour Chicken

    (619)
    25 mins

    This is an easy version of a Cantonese favorite that can be made with either chicken or pork.


    503 people made this

    Ingredients
    Serves: 4 

    • 500g skinless, boneless chicken breasts, diced
    • 2 tablespoons vegetable oil
    • 1/2 green capsicum, sliced
    • 1/2 red capsicum, sliced
    • 2 carrots, cut into long, thin slices
    • 1 clove garlic, finely chopped
    • 1 tablespoon cornflour
    • 60ml (1/4 cup) soya sauce
    • 225g can pineapple pieces, juice reserved
    • 1 tablespoon rice vinegar
    • 1 tablespoon soft brown sugar
    • 1/2 teaspoon grated ginger

    Directions
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat oil in a large wok over medium high heat and brown chicken. Add green and red capsicum, carrot and garlic and stir-fry for 1 to 2 minutes.
    2. In a small bowl, mix together the cornflour and soya sauce. Add to wok along with the pineapple and juice, vinegar, sugar and ginger. Stir together and bring to a boil.

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    Reviews and ratings
    Global ratings:
    (619)

    Reviews in English (446)

    by
    216

    With some changes this was a very tasty dish. First of all, I followed advice gleaned from a long-ago Chinese room-mate: always stir-fry boneless chicken cubes first (and quickly over high heat), adding them back to the stir-fry once the vegetables are tender crisp. Chicken breast can be very easily overcooked. Here are the other changes I made: I minced up 2 garlic and about a one-inch piece of fresh ginger. I used half of it to stir-fry the chicken and the other half to stir fry the vegetables. Speaking of the vegetables, I added broccoli and green onion (which I had on hand)to the mix. For the sauce, I followed the advice of many reviewers and doubled the vinegar and brown sugar, also adding the juice from a larger tin of pineapple cubes. Given the extra liquid, I decided to increase the amount of cornstarch from 1 to 2 Tbsp, which was perfect. With the extra sauce, I could have added more vegetables. Next time I would increase the peppers. I served it with brown rice. A very satisfying dinner.  -  22 Dec 2009  (Review from Allrecipes US | Canada)

    by
    193

    This recipe deserves 5 stars and I'd give more if I could. My pickiest son even loved this. I took others suggestions and doubled the sauce and got a 20 ounce can crushed pineapple and kept the soy sauce the same at 1/4 cup. I also added a heaping tablespoon of ketchup to give it that reddish color you see at restaurants. This was restaurant caliber and I'm adding it to my recipe box to make again and again in the future!  -  27 Aug 2007  (Review from Allrecipes US | Canada)

    by
    86

    I've made this as is and it was very good. With a few changes it can be awesome. I made a lot more sauce using a few different recipes for reference and I added onion. I will definitely make this again.  -  29 Aug 2008  (Review from Allrecipes US | Canada)

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